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Ingredientes
- 1/4 lb bacon minced 1/2" pcs
- 1/3 c. diced onion
- 1/3 c. diced celery
- 1/3 c. diced green bell pepper
- 1/4 lb butter - (1 stick) plus
- 2 Tbsp. butter melted
- 1/4 c. lowfat milk
- 1 can cream style corn - (13 1/2 ounce)
- 1 can whole kernel corn - (13 1/2 ounce)
- 2 Tbsp. finely-minced jalapenos
- 2 Tbsp. finely-minced pimentos
- 1 tsp salt
- 1 Tbsp. sugar
- 2 c. crumbled corn bread muffins
Direcciones
- In a large skillet over medium heat, cook bacon till crisp. Add in onion, celery and bell pepper and saute/fry 2 min over low heat; set aside.
- In medium-size pan, heat 1/4 lb. butter; add in lowfat milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add in bacon-vegetable mix and 1 c. corn bread crumbs to corn mix. Heat well, stirring frequently.
- Transfer to an 8-inch-square by 1 1/2-inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mix. Bake at 350 degrees till crumbs are light brown.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 518 | |
| Calories from Fat 249 | 48% |
| Total Fat 28.51g | 36% |
| Saturated Fat 13.18g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1348mg | 56% |
| Potassium 290mg | 8% |
| Total Carbs 60.2g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.3g | 4% |
| Protein 8.12g | 13% |
